View Full Version : Baked Italian Meatballs

12-03-2007, 05:48 PM
Baked Italian Meatballs

Baking meatballs instead of frying them saves time and clean up. I make these up early and refrigerate them for a couple of hours, so the flavors can meld. They are great just as they are, but I made up a low carb marinara sauce and baked them in it and they were outstanding. That recipe is below.


1 Tbsp. extra virgin olive oil
1/3 cup onion, finely minced
3 garlic cloves, finely minced
1/2 lb. bulk mild Italian sausage
1 pound ground sirloin
1/2 cup grated Parmesan cheese
2 eggs
1 teaspoon Italian seasoning
1 teaspoon parsley
1/2 tsp. salt
1/4 tsp. pepper


1. In a small bowl, lightly beat the two eggs; then add all the spices and beat to incorporate. Set aside to re-hydrate the dry spices.
2. Pre-heat olive oil in a small skillet over medium high heat, cook onion two minutes until softened slightly; add garlic and cook one minute more. Allow to cool while you prepare the meats. Thoroughly mix the meat together in a large bowl, being careful that you don?t handle it too much. Pour the egg/spice mixture and the cooled onion/garlic mixture over the top and blend. Pour half the parmesan cheese over this and mix, and then mix in the other half. Cover and place in the refrigerator for about two hours, so the flavors can meld.
3. Heat oven to 375?F. Roll golf ball-size meatballs; arrange on a jelly roll pan. Bake 20-25 minutes, until browned and cooked through.

Tomato Garlic & Mushroom Marinara

3 tablespoons extra-virgin olive oil
2 tablespoon minced fresh garlic
1/2 cup chopped onion
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
1 teaspoon dried parsley
? teaspoon dried oregano
1/4 teaspoon black pepper
? teaspoon garlic powder
1 8 oz. can Hunt?s Tomato Sauce w/roasted garlic
4 tablespoons tomato paste
1 pint (16 oz.) canned tomatoes
1 7 oz. can mushroom pieces with liquid
? of a large red pepper, chopped fairly large
1/3 cup red onion, chopped large

In a medium saucepan, saut? garlic and onions in olive oil until tender. Add seasonings and continue cooking a few more minutes. Stir in tomato sauce, and then tomato paste, then canned tomatoes. Add the can of mushrooms with liquid. Simmer on low heat for about 30 minutes. When there is about 7 minutes left, add the red onion and red peppers. You don?t want them to cook to mush.

This goes well with the Baked Italian Meatballs. Don?t cook it down too thick, because some of the liquid will cook away when you bake the meatballs with the sauce.

Note: Hunt?s tomato sauce and paste don?t have sugar added.

*taken off www.lowcarber.org

12-05-2007, 07:37 PM
Those meatballs sound great! The ingredients are all basic as well, besides the sausage I think I already have everything in the kitchen.

Thanks for posting all of these recipes.

12-22-2007, 11:22 AM
Bump for this awesome recipe. I tried these last night and they were amazing! I used hotter sausage to spice them up a bit, but I doubled the recipe and my whole family was loving them.

I also loosely followed the sauce recipe...I didn't have any low carb tomato sauce for a base, but if you just use all the juice that comes out from regular tomatoes it turns out pretty good.